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This was my first experience making a pudding cake. I had high hopes for a moist cinnamon cake, however, what I ended up with was a dry cake with lots of brown sugar sauce around the cake. Upon inquiring with others in the forum that have prior experience making pudding cakes, it appears as though the brown sugar/water mixture should have been boiling hot when poured over the batter. I ended up throwing away the original cake that I made as it was not really edible (at least no one in my family wanted to eat it) but I admit that I have not tried remaking this recipe using 'boiling' brown sugar/water rather than 'cooled' brown sugar/water. I just wanted to warn others prior to making this recipe that they should consider make an adjustment to the directions before pouring the liquid over the batter based on suggestions by others with experience making pudding cakes.

I made this trying to sort out how best to use ingredients listed in a recipe that I had adopted and realised that it was really the same as this one...a pudding cake...not a cake as named.
This worked fine using boiling water to make the sauce and pour over batter while still hot. It is like a self saucing pudding in that it has a cooked cake like top with a caramel sauce underneath. I will make this again in the winter for a great easy to make 'comfort food' dessert. I served it with vanilla ice cream and whipped cream.......not good for the waistline I know....but it was yummy. Thanks for this keeper :)

This cake was very tasty. I did pour the brown sugar mixture over the cake while it was still hot. Also, I mixed in the 1 cup on sugar with the flour, etc as it doesn't state in the recipe what to do with it. The cake had a nice cinnamon flavor and would be good served with ice cream.